Muratbey Old Kashkaval Cheese - Eski Kasar

What is Ages / Cured / Old Kashkaval Cheese?

These is a very traditional cheese and made very similarly in many countries other than Turkey. Caciocavallo in Italian, kaçkavall in Albenia, kashkaval in Bulgaria and in Balkan teritories, Israel Moldova, Romania and many more...

It is made from either cow's or sheeps' milk or sometimes both. In some countries it is referred to use for all yellow type of cheeses. 

The city of Kars, in the northeastern region of Turkey, is most famous for producing Turkey's ​best-aged kashar cheese, or "eski kasar" (es-KEE' ka-SHAR').

The Kars type of this magnificent cheese is often made with pure cow's milk or a mixture of cow and goat's milk. As the cheese ages, it forms a crust and mold on the exterior. The inside becomes dry and flaky. Its flavor most resembles Italy's Romano cheese, with even more tang, rich odor, and flavor. Aged kashar is ideal for grating and is most often eaten at breakfast, as part of a cheese platter, or grated as a topping or filling in many dishes.